Spiced Sweet Potato Pie Recipes

SPICED SWEET POTATO PIE

Steps:

• In a large bowl, whisk the the first 7 ingredients until blended. In another bowl, combine the brown sugar, flour, cinnamon, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Pour into crust., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.

SPICED SWEET POTATO PIE WITH NUTS

Steps:

• For Crust: In a bowl, whisk together the flour and salt.
• With a pastry cutter, cut in the butter until the mixture is coarsely texture with small irregular flakes and bits the size of small peas.
• Stir in the almonds until combined.
• Sprinkle on the water, 1 tablespoon at a time, stirring with a fork until the dough just holds together.
• Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap and refrigerate for 1 hour.
• On a lightly floured surface, roll out the dough into a 1/8-inch thick round.
• Fit the dough into the pie pan.
• Chill the shell in the freezer while making the filling.
• Preheat the oven to 400°F.
• For the Filling: In a large bowl, stir together the sweet potatoes, milk and sugar until combined.
• Stir in the eggs, brandy, pie spice, salt and pecans and combine well.
• Pour the filling into the chilled pie shell and bake for 20 minutes.
• Lower the oven temperature to 325°F and bake for 30 to 35 minutes longer (until the tip of a sharp knife inserted in the center comes out clean).
• Remove the pie from the oven to a wire rack and cool for 30 minutes.
• The pie may be served warm or at room temperature.

SLICED SWEET POTATO PIE

Steps:

• Preheat oven to 325 degrees F.
• For the crust: Combine flour and salt. Cut in shortening. Gradually add milk just until mixture will hold together. Roll and fit into 9-inch pie pan. Crimp edges.
• For the filling: Boil sweet potatoes until tender. Peel and cut into 1/4-inch thick slices. Combine the sugars and spices. Layer sliced potatoes with sugar mixture in crust. Dot each layer with butter. Pour cool scalded milk over filling.
• For the streusel topping: Combine all ingredients except butter. Cut butter into mixture and stir or rub until crumbly. Sprinkle on top of the filling and bake for 1 hour. Best served warm.

SPICY PIES WITH SWEET POTATO MASH

Steps:

• Boil the sweet potato for 15 mins or until tender, taking care not to overcook.
• Meanwhile, heat the oil in a large, deep, non-stick frying pan. Add the onions, cover and cook for 8 mins or until softened and starting to colour. Stir in the mince, breaking it up with a wooden spoon until browned. Stir in all the spices and bouillon, then add the beans with their liquid, the tomatoes and pepper. Cover and simmer for 20 mins. Stir in the corn with its liquid, season and take off the heat.
• While the mince cooks, mash the potatoes with the milk to make a stiff mash. Spoon the mince into six individual pie dishes, top each with some mash, then sprinkle over the cheese and a little paprika.
• The pies can now be frozen. If eating straight away, put under a hot grill until piping hot and the cheese is melted. To cook from frozen, thaw completely, then reheat in the oven on a baking tray at 180C/160C fan/ gas 4 for 30-40 mins or until piping hot throughout. Serve with broccoli or a salad, if you like, which will take you to all 5 of your 5-a-day.

COCONUT-SWEET POTATO PIE WITH SPICED CRUST

Steps:

• Heat oven to 350 degrees. Put the sweet potatoes in a medium saucepan, add water to cover by about an inch, and bring to a boil; reduce the heat to medium-low and cook until the potatoes are very tender, 12 to 15 minutes. Drain, then rice the potatoes or run them through a food mill.
• While the potatoes cook, put the graham crackers in a food processor and pulse several times until they are finely ground. Add the shredded coconut, 2 tablespoons of the sugar and 1/4 teaspoon each of the ginger and cinnamon, and pulse once or twice; add the melted butter and pulse just to combine. Press the mixture into a 9-inch pie dish and bake for about 7 minutes. Remove the crust from the oven and cool.
• In a food processor, combine the eggs with the remaining sugar, ginger and cinnamon, along with the nutmeg, cloves and salt; pulse until well combined. Add the coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.
• Put the pie plate on a baking sheet. Pour the sweet potato mixture into the crust and bake until the mixture is set on top but still quite moist, 40 to 45 minutes. Cool on a rack and serve warm or at room temperature.

SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
• Raise the oven temperature to 425 degrees F.
• Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
• Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
• Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

SWEET POTATO PIE VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
• Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
• Bake in preheated oven for 70 minutes, until set in center.

SLICED SWEET POTATO PIE

Steps:

• Boil sweet potatoes until half cooked, 15 to 20 minutes.
• Peel and slice sweet potatoes thinly.
• Mix brown sugar, cinnamon, nutmeg, ginger and salt.
• Place a layer of sweet potatoes in pastry-lined 9-inch pie pan.
• Sprinkle with some of the spice mixture; dot with a little bit of butter.
• Continue with layers until all ingredients are used, dotting top with butter.
• Add cream.
• Top with top crust, fluting edges and cutting vents.
• Bake at 425 degrees Fahrenheit for 30 for 40 minutes.
• If potatoes are still not tender, reduce temperature to 350 degrees Fahrenheit and continue baking until they are done.

CLASSIC SWEET POTATO PIE

Steps:

• In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Flute edges; set aside., In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into crust. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and toasted pecans if desired.